Serves 16
Preheat oven to 350 degrees (F).
In a medium bowl, combine flour, salt, and baking powder. Set aside.
Cream the butter with an electric mixer. Slowly add the sugar, then add the eggs one at a time at slow speed, making sure to beat well after adding each egg.
While running the mixer on medium speed, slowly add the flour mixture, and then the farina. Mix well until all the ingredients are thoroughly combined.
Pour batter into an 8" x 8" baking pan and bake for 35 - 40 minutes, until a toothpick inserted to test it comes out clean.
While the cake is baking, combine the water, sugar, vanilla, orange zest, and honey in a heavy saucepan. Bring to a boil and then reduce to a simmer. You can simmer it for the duration of the cake's baking time. If you turn the heat off, make sure to heat up the syrup again before using to finish the cake.
While the cake is hot, poke about a dozen holes in it. Ladle the hot syrup onto the cake, waiting for one ladle of syrup to absorb before adding another. (You can use all the syrup or half of it, saving the other half for future use.
When the cake has cooled completely, cut it into sixteen squares. As an option, you can add a spoonful of whipped cream to each piece and sprinkle with pistachio nuts.
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